So. I’m officially well into my second week of work. How am I feeling? Lots of people have asked, mostly hesitantly because they just don’t know how I’m going to react. Considering my previous post on motherhood, there’s a real possibility that I might break down hysterically over the demise of my maternity leave.
So how am I, really?
Well, it’s been tough – more physically than emotionally at the moment because Panu only starts paternity leave next week, and in the meantime my mum’s come to help but I’m juggling full time work and baby for two weeks. And for anyone who knows my work, it’s early mornings and late evenings and basically, I’m even more exhausted now than I’ve ever been. I think I’m running on the adrenalin that runs the adrenalin.
(I predict that when Panu starts leave next week my immune system is just going to go on hiatus and I will get very very sick.)
But otherwise I’m coping surprisingly well. Work is nothing but deep ends (I expected no less), it’s high pressure, high stress, but with possibly the most understanding boss on the planet, I think I will get there. I think maybe, I will even find a compromise, a middle ground, a cease fire for the battle that rages in my head about what being a mum really means to me.
For now I’ll revel in the fact that although I’m working, Sam is still my number one priority (until at least next week when I pass the baton to my awesome husband) and so I’m still making mountains of food for this munchkin every day, including one of his new favourite things – this cheesy vegetable muffin. (His other new favourite is pancakes!)
| Savoury vegetable muffins |
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| 2 cups self-raising flour 3 cups grated vegetables (carrot, zucchini, corn kernels, onion) Note that you can add chopped ham or other yummies too 1 1/3 cup grated tasty cheese 1/2 cup milk 3 eggs 60g butter, melted and cooled |
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| Makes 12 muffins. |